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Island's Oktoberfest
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Oktoberfest/Märzen
|
6 Gallons |
1.06 |
1.019 |
5.43 |
25.79 |
6.53 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2013 2:07 AM |
| Notes: |
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|
Fursty Ferret Clone ( Not Actually )
|
British Brown Ale
|
20 Litres |
1.049 |
1.015 |
4.45 |
27.37 |
12.66 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 1:48 PM |
| Notes: |
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2015 - 1/25 - Scottish 80/-
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Scottish Export 80/-
|
6 Gallons |
1.057 |
1.016 |
5.29 |
23.67 |
12.82 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 3:56 AM |
Notes: This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
_____________________________________________
Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally. |
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Munich Helles Tovar
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Munich Helles
|
30 Litres |
1.046 |
1.01 |
4.81 |
16.26 |
4.85 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 6:55 PM |
| Notes: |
|
|
Lake Effect, Eh..! Canadian Ale
|
Blonde Ale
|
5 Gallons |
1.057 |
1.016 |
5.38 |
21.53 |
4.85 °L
|
3.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 40 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Cane Sugar |
Priming Amount: 127g |
Creation
Date: 6/9/2012 2:28 AM |
Notes: Lake Effect, eh..! Canadian Ale
5 lbs Light unhopped malt extract
1 lbs extra light malt extract
2.5 lbs 6-Row malted barley
1/2 lb CaraPils malted barley
1 oz Clusters hops (bittering)
1/2 oz Cascade hops (flavoring)
1/2 oz Cascade hops (finishing)
1 pkg Windsor ale yeast
127g cane sugar (priming)
Steep:
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.
Boil:
Set kettle to high heat.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 40 minutes.
Add 1 oz of Cluster at 40 min.
Add 0.5 oz of Cascade at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Add 0.5 oz of Cascade at 1 min.
Boil complete. Flame out.
Finish:
Set lid on kettle, begin cooling process.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
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American IPA With Mango
|
American IPA
|
10.4 Litres |
1.053 |
1.015 |
5 |
72.27 |
9.56 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2013 3:38 AM |
| Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cooled wort in sink of cold/iced water until it is under 20 degrees and pitched the yeast. After 5 days increased temp to 21 degrees, then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. Tasted @ day 5 and it was very bitter. So I bought 3 440g tins of sliced mango, I froze the flesh and added the syrup to the brew. when I dry hopped I added the frozen mango also approx 500g. left for 8 days then bottled. I tasted this yesterday (3 weeks in the bottle) and the mango has smoothed out the bitterness and I am now planing on brewing this again at 23lt as it tastes darn good. If a little hazy. |
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Orangey Citrus White IPA With Kveik Yeast
|
American IPA
|
5 Gallons |
1.05 |
1.006 |
5.75 |
42.81 |
4.53 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 1:30 AM |
Notes: split batch, Sigmund Voss Kveik yeast pitched at 90F, room temp ferment.
Sacch trois pitched at 80F, room temp ferment.
morebeer grains -> low efficiency :(
Served at Brooklyn spring coronation, went pretty fast, was well liked by people who were generally not that into beer. Was super clear considering >50% wheat/oat malt and a decent dry hop. |
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Dirty Little Freak Clone
|
British Brown Ale
|
5 Gallons |
1.059 |
1.015 |
5.81 |
23.91 |
21.66 °L
|
3.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 5:42 PM |
| Notes: |
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American Pale Ale
|
American Pale Ale
|
21 Litres |
1.057 |
1.013 |
5.72 |
37.25 |
7.43 °L
|
3.7K |
2 |
|
|
Author:
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troyh
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2013 9:13 PM |
| Notes: |
|
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Citra/Bru-1 IPA
|
American IPA
|
5.75 Gallons |
1.07 |
1.015 |
7.22 |
89.92 |
5.07 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2017 7:16 PM |
| Notes: |
|
|
Barkshack Sparkling Gingermead
|
Dry Mead
|
1 Gallons |
1.085 |
1.021 |
8.35 |
0 |
3.42 °L
|
3.7K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 10:00 PM |
Notes: Using Red Star Cote des Blancs dehydrated Champaigne yeast.
I am also using an extra lb of honey (Charlie calss for 7 lbs). |
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EXTRACT RED IPA
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Specialty IPA: Red IPA
|
5.5 Gallons |
1.065 |
1.012 |
6.96 |
81.57 |
15.47 °L
|
3.7K |
3 |
|
|
|
| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2017 5:42 PM |
| Notes: |
|
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DöG Summer Island Strong Ale
|
British Strong Ale
|
25 Litres |
1.055 |
1.012 |
5.64 |
40.74 |
12.35 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 1:19 AM |
| Notes: |
|
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Dwarven Steam - Bourbon Vanilla Mead
|
Dry Mead
|
1.1 Gallons |
1.115 |
1.001 |
14.85 |
0 |
4.78 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.252 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2018 7:39 PM |
Notes: Bring 1/2 Gallon to Boil
Remove Heat
Stir in 3lb of wild flower honey
Chill to 68F
Add 1 tblspool go ferm and ec 1118 yeast
Ferment in Primary 2 weeks
Transfer to Secondary
Add 2 oz of toasted bourbon soaked oak chips and 2 opened vanilla beans |
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Pre Prohibition Porter
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Pre-Prohibition Porter
|
4.5 Gallons |
1.056 |
1.011 |
5.91 |
22.43 |
21.48 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2017 9:33 PM |
| Notes: |
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Australian IPA
|
No Profile Selected |
5 Gallons |
1.053 |
1.015 |
5.05 |
33 |
9.92 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2012 11:21 PM |
| Notes: |
|
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My Tripel 11/02/14
|
Belgian Tripel
|
5.5 Gallons |
1.085 |
1.02 |
8.51 |
37.93 |
4.67 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2014 9:43 PM |
| Notes: |
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Mandarina Bavaria Belgian Wit
|
Witbier
|
6.5 Gallons |
1.034 |
1.009 |
3.32 |
15.02 |
4.95 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2012 3:34 AM |
Notes: Added zest of 1 blood orange
Added 1 tablespoon of coriander
Both @ 15 min
Thought I had more hops. Chose not to dry hop with pellets.
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Ankle Biter - Pre-Prohibition Pilsner
|
Pre-Prohibition Lager
|
6 Gallons |
1.06 |
1.018 |
5.57 |
28.13 |
6.25 °L
|
3.7K |
19 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 6:17 PM |
| Notes: |
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David Heath's Verdant IPA
|
American IPA
|
16 Litres |
1.058 |
1.011 |
6.12 |
49.64 |
5.96 °L
|
3.7K |
0 |
|
|
|
| Boil
Size: 18.59 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19.4 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/8/2021 1:07 PM |
Notes: David Heath's Verdant IPA Recipe converted to my 16 Litre Induction BIAB Setup.
One major change I did was to add 10 IBU 60min Hops. I brewed several simmilar reciepes with mosaic and never found the early additions too harsh and liked the smooth bitterness and kettle hop aroma they added to the backbone.
Minor changes to the grain bill: Reduced Oats to 10%, Vienna to 12% (5% each). Added 1% sugar for 1point higher sg. |
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